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Edamame Mashed Potatoes

Yield 8 servings (serving size: 1 cup)
Serve these green-tinted potatoes with salmon for a meal rich in omega-3 fatty acids and isoflavones.

Ingredients

  • 3 cups frozen blanched shelled edamame (green soybeans)
  • 5 cups peeled baking potato, cut into 2-inch pieces (about 2 pounds)
  • 1 (14.5-ounce) can fat-free, less-sodium chicken broth
  • 3/4 cup warm 2% reduced-fat milk
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 1/8 teaspoon white pepper

Nutrition Information

  • calories 194
  • caloriesfromfat 29 %
  • fat 6.2 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1.3 g
  • protein 8.5 g
  • carbohydrate 25.8 g
  • fiber 4.3 g
  • cholesterol 2 mg
  • iron 1.5 mg
  • sodium 419 mg
  • calcium 70 mg

How to Make It

  1. Place edamame in a large saucepan. Cover with water to 2 inches above edamame, and bring to a boil. Cook 10 minutes or until soft. Drain edamame, and set aside.

  2. Place potato and chicken broth in a large saucepan; add enough water to cover potatoes. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

  3. Place edamame in a food processor; process 1 minute or until finely chopped. With food processor on, slowly pour reserved cooking liquid through food chute; process until smooth.

  4. Place edamame mixture, potato mixture, milk, oil, salt, and pepper in a large bowl, and mash with a potato masher to desired consistency.